Cream of hen soup

This is based totally on tater head's white clam chowder recipe. The photo shows the mushroom version. I like it very a great deal, however i assume i'll cut the xanthan gum again to 1 teaspoon next time. My husband complained that it become a bit slimy. I also suppose it is able to use a chunk extra bird, however it is very hearty as it is.

INGREDIENTS:

• 2 tablespoons butter 
• 1/2 cup onion, chopped, 2 3/4 ounces 
• 1 clove garlic, minced 
• 2 stalks celery, chopped 
• 1 medium carrot, chopped, 3 ounces 
• 2 teaspoons chicken bouillon granules 
• 1 teaspoon pepper 
• 1 teaspoon dry parsley 
• 1/2 teaspoon paprika 
• 2 teaspoons xanthan gum 
• 12 ounces cauliflower, chopped, about 1/2 small 
• 4 cups chicken broth 
• 2 cups heavy cream 
• 2 cups diced cooked chicken 
• 1/4 cup fresh parsley, chopped 
• Salt, to taste, about 1-2 teaspoons

DIRECTIONS:

In a massive soup kettle, sauté the onion, garlic, celery and carrot in butter till nearly gentle. In the meantime, in a small bowl, stir collectively the bouillon, pepper, dry parsley, paprika and xanthan gum. When the vegetables are smooth, sprinkle the seasoning mixture over them; blend well. Upload the cauliflower and broth. Convey to a boil. Cover and simmer, stirring now and again, on low warmth about 20 mins or until veggies are very gentle. Stir within the cream, bird and sparkling parsley. Simmer till soup is heated via. Add salt to taste.

Makes about 6-8 servings 

Can be frozen

Per 1/6 Recipe: 454 Calories; 38g Fat; 20g Protein; 10g Carbohydrate; 3g Dietary Fiber; 7g Net Carbs 

Per 1/8 Recipe: 340 Calories; 28g Fat; 15g Protein; 7g Carbohydrate; 3g Dietary Fiber; 4g Net Carbs

VARIATION: Add 1/2 pound coarsely chopped mushrooms along with the vegetables.

by:genaw.com